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- Title
Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese.
- Authors
Uğur, Sümeyra; Şimşek, Bedia
- Abstract
The aim of this study is to evaluate some properties (acrylamide content, textural, and sensory) of cheese chips produced from the teleme of white cheese. Cheese chips were flavored with sucrose and stevia, salt, and evaluated against the control group (without salt, stevia, and sucrose). Cheese dough formulations were thinned to the thickness of chips and turned into round-shaped chips and fried in the oven at the specified temperature and time (180 °C, 6 min.). The produced chips were packed and stored at + 4 °C for 30 days. The difference between chips and storage time of pH, lactic acid (%), and water activity analysis was found to be statistically significant (p<0.05). The sucrose (CSU) added chips were determined to be harder but less brittle than the stevia added chips (CST). The acrylamide value was found between 0.218 ppm and 0.573 ppm (with sucrose sample) in cheese chips. The acrylamide content of cheese chips was determined below the legal limit. All chips produced were found to be generally acceptable. Starting from the most liked according to the total sensory score, the ranking is as follows; saline (CSA), control (CNA), stevia (CST), and sucrose (CSU) sample.
- Subjects
FOOD industry; ACRYLAMIDE; FRENCH fries; FLAVORING essences; CHEESE; SUCROSE
- Publication
Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi, 2021, Vol 10, Issue 2, p606
- ISSN
2564-6605
- Publication type
Article
- DOI
10.28948/ngmuh.932609